San Francisco, CA


Chef Kristina Compton and Rachel Sillcocks, intend to capitalize on the lack of inventive breakfast fare by providing an updated, more worldly interpretation of the unassuming meal period. They will bring the freedom, creativity and excellence of fine dining to a welcoming neighborhood restaurant.

Chef/Co-Founder, Kristina Compton has fifteen years in the industry dating back to the early 2000’s in her hometown of Hilton Head Island, South Carolina. Upon graduation from High School, Kristina moved to Charleston, South Carolina, where she had the good fortune to land in the kitchen at Fig under the tutelage of Chef Mike Lata. It was this time at Fig that served as the foundation for her culinary education. Looking to further her cooking career Kristina moved to San Francisco, California. Since her arrival she has worked in some of the Bay Area’s finest kitchens. Some highlights include:

Chef de Cuisine, Avery, SF, CA
Sous Chef, Mosu, SF, CA
Executive Sous Chef, Atelier Crenn, SF, CA
Sous Chef, Range, SF,CA
Sous Chef, Haven/Plum, OAK, CA

Kristina considers this new venture as the ultimate opportunity to showcase her food in a fun and unique setting.

Director of Operations/Co-Founder, Rachel Sillcocks has a total of seventeen years experience in the food industry. Since her arrival from New York, Rachel has had the opportunity to work with some of Northern California’s best chefs, restaurateurs and entrepreneurs. The list includes:

- Sous Chef at Cyrus, Healdsburg
- Sous Chef at Nopa, San Francisco
- Executive Chef at Piccino, San Francisco
- Executive Chef at Range, San Francisco
- Consultant/Culinary Director at Green Heart Foods, San Francisco
- Executive Chef/Operator at Fare Resources, Emeryville

In her role as Director of Operations, Rachel is excited to build a restaurant that is known not only for its delicious food but also for its values and positive work environment.